The use of preservatives by food processors has become a controversial issue.Suppose 2 preservatives are extensively tested and determined safe for use in meats.A processor wants to compare the preservatives for their effects on retarding spoilage.They will choose to use the preservative that can keep the meat fresh for the longest amount of time.Suppose 15 cuts of fresh meat are treated with preservative I and 15 are treated with preservative II,and the number of hours until spoilage begins is recorded for each of the 30 cuts of meat.Suppose the variability of the number of hours until spoilage is the same for meat treated by both preservatives,but the normal probability plots reveal that the number of hours until spoilage is right-skewed for the 15 cuts treated by preservative I and left-skewed for the 15 cuts treated with preservative II.Which of the following tests will be the most appropriate?
A)Pooled-variance t test.
B)Paired t test.
C)Wilcoxon rank sum test.
D)Levene's test.

Question

Quizplus · Accepted Answer

The normal probability plots reveal that the number of hours until spoilage is not normally distributed for either group. Therefore, a Wilcoxon rank sum test should be used instead of a t test. The fact that there is equal variability between the two groups suggests that a pooled-variance t test is not necessary. A paired t test is not appropriate because the two preservatives are being compared independently on different cuts of meat. Levene's test is used to test for equal variances, which is not the issue in this scenario.

The Use of Preservatives by Food Processors Has Become a Controversial